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    1 cup halved grape tomatoes (can

    substitute with a can of undrained

    diced tomatoes)

    1 small zucchini (about 1 cup), diced

    1/2 cup corn kernels (fresh, canned,

    or frozen is fine)

    12 ounces (about 3 cups)

    uncooked penne pasta

    3 1/2 cups pareve broth you can use

    the consommé powder with water

    8 ounces about 2 cups shredded

    mozzarella cheese, divided

    1/2 cup chopped or torn fresh basil

    leaves, divided

    2 teaspoons minced garlic

    1/2 teaspoon salt


    Doesn’t get easier than this – you don’t even

    have to boil the pasta first. It all gets made in

    one dish!

    Feel free to use any veggies you like. This is a

    great easy summer weeknight dinner.



    Preheat oven to 425°F Spray a 9×13-

    inch baking dish with cooking spray.

    In the prepared dish (or in a separate

    bowl), stir together, tomatoes, zucchini,

    corn, uncooked pasta, broth, 1 1/2 cups of

    mozzarella cheese, about half of the

    basil leaves, minced garlic, and salt.

    Cover the dish tightly with foil and bake

    for 40 minutes. Uncover; stir. At this

    point you should check the pasta to

    make sure that it is al dente (firm but just

    about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al

    dente. Then move on to the next step. Sprinkle the remaining 1/2 cup of mozzarella over the top. Bake

    uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender). Garnish with

    remaining basil leaves just before serving.